Crispy Herb Falafel Hummus (Printable)
Golden falafel with fresh herbs served alongside creamy, tangy hummus and fresh sliced vegetables.
# What You'll Need:
→ Falafel
01 - 1 1/2 cups dried chickpeas (250 g), soaked overnight and drained
02 - 1 small onion, roughly chopped
03 - 3 cloves garlic, minced
04 - 1 cup fresh parsley leaves, packed
05 - 1 cup fresh cilantro leaves, packed
06 - 1/2 cup fresh mint leaves, packed
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon baking powder
13 - 2-3 tablespoons chickpea flour or all-purpose flour
14 - Vegetable oil, for frying (approximately 4-5 cups)
→ Hummus
15 - 1 1/2 cups cooked chickpeas (250 g), drained and rinsed
16 - 1/3 cup tahini (80 ml)
17 - 2 tablespoons fresh lemon juice
18 - 2 tablespoons extra-virgin olive oil
19 - 1 clove garlic, minced
20 - 1/2 teaspoon salt
21 - 2-4 tablespoons cold water
→ To Serve
22 - Sliced cucumber, tomatoes, and red onion
23 - Fresh pita bread or gluten-free flatbread
24 - Fresh parsley or cilantro, for garnish
# How-To Steps:
01 - Combine soaked chickpeas, onion, garlic, parsley, cilantro, mint, cumin, coriander, cayenne, salt, and pepper in a food processor. Pulse until finely chopped but not pureed, scraping sides as necessary.
02 - Transfer the mixture to a bowl. Stir in baking powder and chickpea flour until the mixture holds together when pressed; add more flour if too crumbly.
03 - Form 16-18 walnut-sized balls or patties. Refrigerate for 30 minutes if possible to improve binding.
04 - Heat vegetable oil to 350°F (175°C) in a deep skillet. Fry falafel in batches, turning occasionally, until golden and crisp, about 3-4 minutes per batch. Drain on paper towels.
05 - In a food processor, combine cooked chickpeas, tahini, lemon juice, olive oil, garlic, and salt. Process until smooth.
06 - With the processor running, add cold water gradually until hummus is creamy and light. Adjust seasoning if needed.
07 - Arrange falafel on a serving platter alongside hummus, sliced vegetables, pita or gluten-free flatbread, and fresh herbs. Drizzle hummus with extra olive oil if desired.
# Expert Tips:
01 -
- The falafel stays crispy on the outside and fluffy inside because you're using dried chickpeas, not canned, which sound like a small detail but make all the difference.
- The hummus comes together in minutes and tastes brighter than store-bought because you're controlling every squeeze of lemon.
- Fresh herbs make these taste alive in a way that surprises people who think falafel has to be brown and mild.
02 -
- Soaked dried chickpeas are non-negotiable—they hold their shape when fried, while canned chickpeas turn into mush because they're already fully cooked.
- If your falafel is falling apart in the oil, the mixture is too wet; add another tablespoon of chickpea flour and don't skip the chill time.
- The hummus needs cold water, not room temperature, so it emulsifies and becomes light instead of breaking into gritty clumps.
03 -
- The texture of the chickpea mixture matters more than precise measurements; if it feels too wet after adding flour, add a bit more before you fry anything.
- Don't skip the cold water when making hummus—it's what transforms it from dense to pillowy, and it's the difference between good and unforgettable.